Pasta Giovanni
Yield
4 servingsPrep
15 minCook
20 minReady
40 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | quarts |
water
|
*
|
| 1 | tablespoon |
salt
|
|
| 6 | tablespoons |
olive oil
|
|
| 1 | whole |
garlic cloves
|
*
|
| 5 | cloves |
garlic
minced |
|
| 1 | pound |
pasta, fettuccine
|
|
| ½ | pound |
mushrooms
fresh, sliced |
|
| ¼ | cup |
pecans
coarsely chopped |
|
| ¼ | cup |
parsley leaves
chopped |
|
| 1 | can |
black olives
sliced |
*
|
| 2 | each |
pimentos
picked, sliced |
*
|
| 1 | x |
romano cheese
grated |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | quarts |
water
|
*
|
| 15 | ml |
salt
|
|
| 9E+1 | ml |
olive oil
|
|
| 1 | whole |
garlic cloves
|
*
|
| 5 | cloves |
garlic
minced |
|
| 453.6 | g |
pasta, fettuccine
|
|
| 226.8 | g |
mushrooms
fresh, sliced |
|
| 59 | ml |
pecans
coarsely chopped |
|
| 59 | ml |
parsley leaves
chopped |
|
| 1 | can |
black olives
sliced |
*
|
| 2 | each |
pimentos
picked, sliced |
*
|
| 1 | x |
romano cheese
grated |
*
|
Directions
Bring water and salt to boil in a large pot.
Add 1 tablespoon olive oil and whole garlic clove.
( This keeps pasta from sticking and adds flavor).
Add pasta and boil, according to package directions, stirring occasionally.
Sauté minced garlic until soft in oilive oil over mederately high heat.
Add sliced mushrooms and cook 2 to 3 minutes until soft.
Remove from heat and add nuts, parsley, olives, pimientos, mix well.
Drain pasta and return to pot.
Add olive oil mixture and toss pasta.
Serve warm with grated Romano cheese sprinkled over top.
